Ravioli Potage

• 14 cup olive oil
• 2 shallots, chopped
• 3 tomatoes, peeled, seeded and chopped
• 1 12 cups spinach, chopped
• 5 cups chicken stock
• 20 ounces ravioli (fresh or frozen)
• salt and pepper
• 4 sprigs chervil, chopped
• 4 teaspoons creme fraiche or 4 teaspoons sour cream

1. Saute the shallots and tomatoes in oil for 3 minutes.
2. Add the spinach and stock.
3. Bring to a boil and simmer for 15 minutes.
4. Add the ravioli, salt and pepper.
5. Cover and simmer for another 8 minutes.
6. Add the chervil and cover the pot.
7. Turn off heat and let soup rest for 5 minutes.
8. Serve the soup hot and garnish with 1 tsp creme fraiche or sour cream.

olive oil, shallots, tomatoes, spinach, chicken stock, salt, chervil, creme fraiche

Taken from www.food.com/recipe/ravioli-potage-259492 (may not work)